Chicken Tacos

• 4 skinless, boneless chicken breasts
• 1 can mexican style stewed tomatoes (or substitute 2 cups (475 ml) salsa)
• 1 pkg taco seasoning
• 8 taco shells or soft tortillas (for corn tortillas, some people like to double up when using juicy fillings)
• diced tomatoes
• chopped lettuce
• chopped olives
• shredded jack or cheddar cheese

1. Place chicken, stewed tomatoes (or salsa) and taco seasoning in crockpot.
2. Add enough water to cover chicken.
3. Cook on high for 6 hours.
4. Cook on low for 1 hour.
5. (chicken should be extremely tender)
6. Remove chicken from crockpot and place in bowl.
7. With a fork, shred the chicken.
8. Add some of the sauce from the crockpot to the chicken and mix.
9. Be careful how much sauce you add to the chicken; you don't want it to be watery.
10. Serve with shells and toppings and mexican rice.

skinless, tomatoes, taco, taco, tomatoes, lettuce, olives, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/00010B (may not work)